Re: [CH] taro? now chayote

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At Thursday, 25 April 2002, you wrote:

>> Chayote is vegetable used in Lousiana, Mexico, Central and South 
America 
>mostly.
>
>Pretty popular in Philippines, too, I believe.
>
>> One way that we cooked them in Louisiana is by boiling them until 
>> soft not mushy. (Fork tender)
>
>Be careful, though.  As I recall, it has to cook for some time until it
>finely gets tender, but then after only a very brief additional 
period it
>becomes mushy -- surprisingly fast.  Chayote isn't nearly as nice 
mushy as
>when just tender.
>
> ---   Brent
>

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